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p s REMOTE  STORAGE* 

# 

. INTRODUCTION 

The  object  of  this  book  is  to  give  the  reader  the  practical 
side  of  the  meat-curing  business.  In  order  to  cover  the 
ground  as  fully  as  possible  we  are  giving  the  best  farmers’ 
cure  that  we  have  any  knowledge  of,  and,  in  addition,  the 
methods  and  formulas  used  by  the  best  packing  houses  of 
the  country. 

These  formulas  are  what  are  known  in  packing  circles  as 
secret  matter.  They  are  extremely  difficult  to  obtain,  being 
known  only  to  the  foreman  and  superintendents  of  the  various 
establishments.  Each  packer  has  a complete  system  of  espion- 
age and  endeavors  to  obtain  the  secrets  of  the  others  by  any 
and  all  means  possible,  so  that,  necessarily,  the  greatest  pre- 
cautions are  taken  to  safeguard  this  matter. 

The  farmers’  method  of  curing  is  one  that  has  been  used  • 
by  a leading  Ohio  farmer  for  a number  of  years.  He  has 
been  very  successful  in  the  raising  of  hogs  and  curing  of  meat, 

•and  his  old  hams  are  the  greatest  delicacy  imaginable.  No 
one  who  has  ever  eaten  a piece  of  one  of  his  two-year-old 
hams  can  ever  forget  the  experience  or  overcome  his  longing 
for  more. 

In  the  packing  house  work  we  have  tried  to  arrange  the  data 
in  the  same  order  as  the  meat  is  handled  by  the  various  de- 
partments. Of  course,  we  do  not  expect  the  reader  to  have 
;he  facilities  of  the  largest  packers  for  his  curing,  but  still  he 
':an  derive  a great  deal  of  valuable  information  from  a careful 
^tudy  of  these  pages.  As  there  is  considerable  data  available 
regarding  killing,  dressing,  cutting,  etc.,  we  have  omitted 
•nost  of  these  features  and  confined  ourselves  mostly  to  the 
secret  work. 

Farmers’  Cure 


I do  my  killing  on  a clear,  cold  day  in  the  early  winter. 
'I'he  last  feed  being  given  the  evening  before.  After  sticking, 
s:raping  and  gutting,  I allow  the  carcasses  to  remain  over 
n’ght  to  allow  them  to  cool  out. 

After  cutting  up  I place  the  meat,  without  any  preliminary 
ribbing  with  salt,  in  the  following  pickle 

Per  100  lbs.  meat 


Salt  6 lbs. 

Brown  sugar  2 lbs. 

Soda  (bicarbonate)  2 ozs. 


2 


I dissolve  this  in  gallons  of  water,  pack  the  green  hams 
closely  in  a tierce,  weight  them  down  carefully  and  pour  on 
the  pickle,  adding  enough  water  to  cover  the  meat  well.  The 
meat  will  be  cured  in  six  or  seven  weeks. 

After  curing  I take,  them  out  of  the  pickle  and  hang  them 
directly  in  the  smoke  house.  In  smoking  I use  green  hickory 
bush  or  sugar  maple.  I avoid  excessive  heat  as  that  causes 
dripping.  I allow  the  hams  to  remain  in  smoke  for  two  weeks, 
but  they  can  b6  allowed  to  hang  in  the  smoke  house  until  fly 
time,  when  they  should  be  removed  to  a dark,  cool  place, 
preferably  above  ground. 

Even  if  the  hams  mold  some  it  does  not  appear  to  hurt 
them.  If  they  take  salt  all  right  and  get  firm  in  the  s'moke 
house  they  may  be  kept  for  an  indefinite  time  (three  years 
or  longer). 

The  principal  thing  is  to  cure  them  well ; give  them  a 
thorough  smoking,  and  then  keep  them  in  a cool  place  where 
they  are  free  from  insects  and  mice. 

I carry  a great  many  of  my  hams  over  by  packing  them 
in  oats,  great  care  being  taken  to  make  the  receptacle  con- 
taining the  oats  mouse  proof.  It  is  always  best  to  cover 
the  hams  with  canvas.  I do  not  use  saltpetre  in  my  pickle 
for  the  reason  that  it  has  a tendency  to  harden  the  meat. 

Elimination  of  the  Animal  Heat 

One  of  the  most  essential  things  to  be  taken  into  con- 
sideration in  the  curing  of  meats  of  all  kinds  is  the  elimina-, 
tion  of  animal  heat.  Without  this  it  is  almost  impossible  to  get 
satisfactory  results.  In  the  large  packing  houses  of  th^ 
country  great  stress  is  laid  upon  this  feature,  and  still 
percentage  of  their  meat  always  spoils  in  cure  and  in  smoking 

In  the  large  packing  houses  of  the  country  hogs  are  gener' 
ally  left  a couple  of  hours  exposed'  to  the  open  air  and  ac>^ 
then  placed  in  coolers  with  a temperature  about  36  degrees, 
where  they  are  allowed  to  remain  two  days  so  as  to  alloV 
the  flesh  to  become  firm.  They  are  then  cut  up  and  are 
allowed  to  remain  about  two  days  longer  before  being  put 
into  pickle. 

Beef  carcases  are  run  directly  into  the  coolers,  where  thei^ 
remain  two  or  three  days  before  being  cut  up,  temperature 
generally  being  around  40  degrees.  Under  no  consideratiop 
should  the  meat  be  allowed  'to  freeze  unless  destined  fc" 
the  freezer. 


3 


Weights 

A steer  weighing  1,545  lbs.  will  dress  about  1,000  lbs.  hot 
weight,  or  about  66  per  cent.  When  properly  handled  the 
cold  weight  should  be  about  2 per  cent.  less. 

Table  for  making  different  strengths  of  plain  pickle 

100  per  cent,  plain,  2%  lbs.  salt  to  i gallon  of  water 

80  per  cent,  plain,  2}/^  lbs.  salt  to  i gallon  of  water 

60  per  cent,  plain,  lbs.  salt  to  i gallon  of  water 

20  per  cent,  plain,  ^ lb.  salt  to  i gallon  of  water 

The  above  is  based  on  good,  fine  salt.  (Michigan  fine). 

T emperatures 

Meat  to  be  cured  should  always  be  brought  to  the  same 
temperature  as  the  cellar. 

Temperature  of  the  meat  should  be  from  33  to  38  degrees; 
temperature  of  the  curing  cellar  should  be  from  33  to  35 
degrees ; temperature  of  the  curing  pickle  should  be  from 
30  to  32  degrees ; temperature  of  the  pumping  pickle  should 
be  from  28  to  39  degrees. 

Pumping 

In  ail  packing  houses  ham  and  shoulders  have  the  pickle 
pumped  into  them  as  it  hastens  the  cure  to  a considerable 
extent.  Great  care  should  be  exercised  as  sometimes  con- 
siderable air  is  pumped  into  the  hams,  which  causes  them  to 
spoil.  One  firm  alone  lost  thousands  of  dollars  from  this 
source  alone. 

Pumping  Pickle 

I2l4  gallons  100  per  cent,  pickle,  6%  lbs.  granulated  sugar 
and  I lb.  saltpetre. 

The  above  ingredients  should  be  thoroughly  dissolved  by 
boiling.  For  small  quantities  of  meat  a smaller  amount  can 
be  mixed  in  this  proportion. 

Curing  pickle  for  hams,  calas,  picnics,  New  York  shoulders 

For  each  vat  of  meat  weighing  about  1,400  lbs.  green 
weight  use  the  following: 

75  to  80  gallons  66  per  cent,  plain  pickle,  25  lbs  pure  cane 
syrup,  3^  lbs.  saltpetre. 

Temperature  of  above  pickle  to  be  30  to  32  degrees. 


4 


Pumping 

The  choicest  hams  are  only  pumped  once,  and  that  when 
packed  green. 

Hams  .are  pumped  as  follows : Into  the  shank  at  the  shank 
joint,  through  hole  in  aitch  bone,  in  butt  of  ham  below  aitch  ^ 

bone. 

Galas  and  picnics  are  pumped  as  follows : Into  shank,  into 
blood  vein,  in  butt  below  the  blade  bone,  and  in  butt  above  the 
blade  bone.  t • 

New  York  shoulders  are  pumped  as  follows:  Into  shank, 
down  the  blood  vein,  entering  the  top  edge  of  fat  butt  near 
blade  bone,  and  near  fat  edge  of  fat  butt  beneath  the  rib 
edge  of  the  blade  bone. 

Regular  hams  of  ^12  lbs.  and  under  should  be  pumped  as 
follows:  Should  be  pumped  when  green,  pumped  once  if  not 
required  until  90  days  old,  pumped  twice  if  required  at  60  days_ 
old,  and  pumped  three  times  if  required  at  40  days  old:  The 
pumping  is  to  be  done  on  the  regular  overhauling  dates. 

Galas,  hams  and  picnics  should  be  pumped  when  packed 
green  and  on  second  overhauling. 

New  York  shoulders  should  be  pumped  green  and  on  first 
and  second  overhauling. 

Regular  hams  over  12  lbs.  and  picnics  over  10  lbs. 

After  first  pumping  these  should  be  spread  on  racks  in  a 
28  degrees  to  30  degrees  temperature,  giving  the  second  pump- 
ing the  day  following,  at  which  time  pack  in  tierces. 

Picnics^  10  Ihs.  and  under- 

Should  be  pumped  once  only,  and  this  at  time  of  packing 
in  tierces. 


Time  in  pickle 

Fancy  hams  should  be  allowed  to  remain  in  pickle  over 
the  following  ages : 8 to  10  lb.  hams,  40  days;  10  to  12  lb.  hams, 
50  days ; 12  to  14  lb.  hams,  60  days ; 14  to  16  lb.  hams,  70  days ; 
16  to  18  lb.  skinned  hams,  65  days,  and  18  to  20  lb.  skinned 
hams,  75  days. 

If  fancy  hams  are  not  used  at  these  ages  they  should  be 
pulled  from  the  pickle  and  carried  on  the  floor  to  dry  as 
follows:  For  15  days  at  33  to  35  degrees  temperature;  30 
days,  26  to  28  degrees ; 60  days,  14  to  16  degrees. 

If  not  used  at  the  above  dates  they  are  to  be  used  as 
No.  I hams. 


5 


Curing  pickle 

To  each  standard  tierce  of  280  lbs.  green  weight  use  the 
following : 

15  to  16  gallons  65  per  cent,  plain  pickle,  5 lbs.  pure  cane 
syrup,  12  ozs.  saltpetre. 

Temperature  of  pickle  30  to  32  degrees.  Strength  of  pickle 
after  adding  above  ingredients,  69  to  71  degrees. 

Sweet  Pickle  Bellies 

Green  bellies  should  be  very  carefully  sprinkled  with  fine 
salt  (lightly).  To  each  vat  of  1,330  lbs.  green  weight  use  the 
following  pickle : 

80  to  85  gallons  65  per  cent,  plain  pickle,  25  lbs.  pure 
cane  syrup,  3^  lbs.  saltpetre. 

Temperature,  30  to  32  degrees. 

Time  for  smoking 

Hams,  calas,  etc.  may  be  smoked  after  the  following  length 
of  time  in  cure  : Regular  hams  under  12  lbs.  must  remain  in 
cure  4 days  for  each  pound  of  weight  of  the  ham ; hams  over 
12  lbs.,  S/4  days ; skinned  hams,  3 days ; California  hams  and 
picnics,  3 days;  bellies,  2 days;  New  York  shoulders,  3 days; 
boneless  hams,  2 days. 

Overhauling 

Meat  packed  in  vats,  when  overhauled,  must  be  taken  out 
and  repacked,  placing  the  meat  that  was  on  the  top  at  the 
bottom  and  vice  versa,  so  that  it  will  cure  evenly.  When 
packed  in  tierces  and  headed  up  it  is  overhauled  by  simply 
rolling  across  the  cellar. 

On  hams,  calas,  picnics  and  New  York  shoulders  the  over- 
hauling must  be  made  as  follows : First  overhauling  within 
5 days,  second  overhauling  within  10  or  12  days,  and  the 
third  overhauling  when  25  or  30  days  old. 

Handling  old  meat 

Any  meat  held  in  vats  and  held  over  the  following  ages 
should  be  overhauled  and  new  plain  pickle  of  45  degrees 
strength  put  on  same : 

Hams  to  be  held  over  120  days,  overhaul  and  repickle  when 
90  to  100  days  old. 

Shoulders  to  be  held  over  100  days,  overhaul  and  repickle 
when  80  to  90  days  old.  ‘ . 

Bellies  to  be  held  over  90  days,  overhaul  and  repickle  when 
70  to  80  days  old. 


6 


Boneless  ham  butts  to  be  held  over  8o  days,  overhaul  and 
repickle  when  70  to  80  days  old. 

When  the  meat  is  overhauled  at  these  ages  it  should  be 
packed  in  vats  as  tight  as  possible  and  the  vat  cover  placed 
on  same  and  held  down  by  placing  small  blocks  of  wood 
under  the  cleats  on  vat,  the  object  being  to  use  as  little  pickle 
to  each  100  lbs.  of  meat  as  possible.  Should  not  exceed  over 
3^4  gallons  to  each  hundredweight.  This  work  should  be 
very  carefully  done. 

Any  meat  cured  in  tierces  and  held  over  the  following 
ages,  the  pickle  must  be  drained  off  of  same  and  tierces 
repickled  with  plain  new  pickle  with  45  degrees  strength. 

Hams  to  be  held  over  175  days,  repickle  when  135  to  150 
days  old. 

Shoulders  to  be  held  over  150  days,  repickle  when  100  to  125 
days  old. 

Bellies  to  be  held  over  125  days,  repickle  when  90  to  100 
days  old. 

Any  meat,  whether  cured  in  vats  or  tierces,  should  be 
watched  constantly  and  see  that  the  pickle  remains  sweet. 

If  for  any  reason  your  cellar  temperature  should  become 
too  high  it  has  a tendency  to  turn  the  pickle  sour,  and  for 
this  reason  the  pickle  must  be  watched  closely. 

Soaking  and  washing 

After  taking  the  meat  out  of  the  pickle  it  should  be  soaked, 
then  carefully  washed  and  hung. 

The  time  of  soaking  depends  upon  the  time  in  cure,  time 
given  for  soaking  varying  from  3 to  4 minutes  to  the  *day 
spent  in  cure. 

Hams,  bellies,  calas,  100  days  old  and  younger,  are  to  be 
soaked  3 minutes  to  the  day  in  water  not  higher  than  70 
degrees.  . 

Meats  older,  than  100  days  to  be  soaked  3^4  to  4 minutes  to 
the  day  in  water  not  higher  than  80  degrees  temperature. 

The  best  bellies  to  be  soaked  about  i hour. 

Dry  salt  meats  soak  2 minutes  to  the  day. 

Meats  must  be  thoroughly  washed  after  soaking,  especially 
the  skin  side  of  all  cuts  and  butts  of  hams  and  calas. 

When  soaking  and  washing  extremely  old  meat  add  a 
small  quantity  of  sal  soda,  especially ’on  meat  that  has  been 
in  thick  pickle. 

Also  for  slimy  or  heated  meat  use  a couple  of  handfuls  of 
soda  to  75  gallons  of  water.  Temperature,  60  degrees. 


7 


Soaking  and  Washing  at  a Different  Establishment 

First  grade  hams  (soaking) 

Changes  of 


Hours 

Mins. 

water 

Hams  direct  from  pickle 

. 8 . 

0 

I 

Hams  dry  in  storage  

. 6 

0 

I 

Freezer  stock- not  thawed 

. 12 

0 

I 

First  Grade  Bellies  (soaking) 

Changes  of 

Hours 

Mins. 

water 

Bellies,  under  20  days  

0 

I 

Bellies,  21  to  30  days  

10 

I 

Bellies,  31  to  40  days  

. 0 

15 

I 

Bellies,  over  40  days  

. 0 

20 

I 

Bellies,  frozen  over  40  days. ...  0 

Beef  hams  (soaking) 

30 

Changes 

i‘ 

of  Over- 

Hours 

water 

haul 

60  days  old  

2 

I 

61  to  75  days  old  

. 12 

2 

I 

76  to  125  days  old  

. 20 

3 

2 

Over  125  days  old  

- 30 

4 

3 

Soak  freezer  stock  of  beef  ham  according  to  the  age  they 
are  when  put  in  freezer. 

Tongues  (soaking) 

Short  cut  and  long  cut  tongues 

Minutes*  Changes  of 
per  day  water 

. Short  cuts  and  long  cuts 4 2 ’ 

New  England  Hollies  -'‘is  hrs.  ' i 

Dry  salt  meats 

Changes  of 

Hours  Mins.  water 

Shoulders  0 4 2 

Bellies  '. i 5 2 

English  bellies  i i • i 

Hams  for  export  8 10  2 


8 


Smoking 

In  smoking  great  care  should  be  paid  to  the  age  of  the  meat. 
Old  and  young  meat  should  not  be  smoked  in  the  same  house  if 
it  can  be  avoided.  Young  meat  requires  very  little  drying, 
while  old  meat  requires  to  be  hung  six  or  eight  hours  before 
firing.  If  compelled  to  smoke  them  in  the  same  house  place 
the  young  meat  so  that  it  can  be  taken  out  when  smoked  and 
not  disturb  the  old  meat. 

When  the  house  is  ready  for  firing  run  the  temperature 
gradually  up  to  130  degrees,  holding  the  temperature  at  this 
point  for  about  four  hours,  as  the  meat  should  dry  in  that 
time ; then  smother  the  fire  with  sawdust,  reducing  the  tem- 
perature to  1 12  degrees,  holding  this  temperature  until  the 
smoking  is  finished. 

Young  meat  is  smoked  in  from  20  to  24  hours. 

Old  meat  is  smoked  in  from  24  to  30  hours. 

Galas  about  15  hours. 

Smoked  meats  will  shrink  from  1^2  to  2 per  cent,  in  48 
hours.  • • 

For  skipper  flies 

For  skippers  take  equal  parts  of  red  pepper  and  sulphur, 
and  when  wood  is  put  on  fire  shovel  on  and  above  heat. 
This  will  cure  the  smoke  house  of  skippers  and  other  pests. 

IV ood  and  sawdust  used 

Hickory  wood  is  used  for  smoking  and  black  walnut  saw- 
dust. 

Smoking  of  Sweet  Pickled  Meats  at  a Different 
Establishment 

Pork  (August) 

Hams,  6 to  10  lbs.,  smoke  32  to  34  hours ; 10  to  14  lbs., 
smoke  32  to  34  hours ; 14  lb.  and  up,  smoke  32  to  34  hours. 

Bellies,  3 to  5 lbs.,  smoke  26  to  32  hours ; 5 to  8 lbs.,  smoke 
26  to  32  hours. 

Sweet  pickle  bellies,  8 to  12  lbs.,  smoke  26  to  32  hours;  12 
to  16  lbs.,  smoke  26  to  32  hours. 

Summer  Schedule 

Picnic  hams,  4 to  6 lbs.,  smoke  26  to  34  hours ; 8 to  12  lbs., 
26  to  34  hours. 

First  grade  bellies,  air  dry,  smoke  24  hours ; regular,  smoke 
26  hours. 


9 


Dry  salt  bellies,  colored,  smoke  25  to  36  hours ; not  colored, 
smoke  28  to  36  hours. 

Dry  salt  ribs,  export  ribs,  colored,  smoke  20  hours ; long 
clear  Bax’s,  not  colored,  smoke  23  hours. 

Beef  tongues,  12  hours. 

Dry  salt  butts,  colored,  12  hours;  not  colored,  15  hours. 

Fat  back  plates,  colored,  15  hours;  not  colored,  18  hours. 

First  grade  hams 

Do  not  hang  best  hams  or  meat  close  ito  the  fire,  hanging 
same  on  fourth  or  fifth  floor.  Smoke  30  to  36  hours,  accord- 
ing to  average,  at  a temperature  of  112  to  114  degrees,  using 
enough  sawdust  to  give  good  color ; shrinking  about 
degrees  from  transferred  weight. 

Smoking  of  beef  hams 

Steam  should  be  turned  on  as  soon  as  ithe  house  is  filled, 
except  in  cold  weather,  when  steam  should  be  turned  on 
3 or  4 hours  to  prevent  any  dripping  after  filling.  Tempera- 
ture to  be  held  at  120  degrees  for  72  hours.  After  30  hours 
of  this  temperature  build  wood  fire,  keeping  this  going  12 
to  15  hours,  giving  beef  good  color.  In  case  temperature 
should  rise  over  120  degrees  shut  off  steam  and  down  tem- 
perature, thus  allowing  heat  to  penetrate  and  without  forcing 
a crust.  At  expiration  of  72  hours  increase  temperature  to 
130  degrees,  holding  at  this  until  finished,  which  usually  takes 
as  follows : 

100  to  125  hours,  according  to  age  of  knuckles 

120  to  140  hours,  according  to  age  of  outsides 

130  to  160  hours,  according  to  age  of  insides 

Add  48  hours  to  above  for  canning  beef. 

No.  I hams  (pork) 

Should  be  smoked  30  to  36  hours  at  a temperature  of  112 
to  1 14  degrees.  Shrink  about  7 per  cent. 

Picnic  hams  (pork) 

Should  be  smoked  26  to  32  hours,  according  to  age,  using 
sawdust.  Temperature  112  to  114  degrees,  and  shrink  about 
8 per  cent,  from  transferred  weight. 

No.  I bacon  (wide) 

Should  be  smoked  from  30  to  36  hours  at  a temperature 
from  1 12  to  140  degrees,  using  sawdust.  Shrinkage  about  ii 
per  cent,  from  transferred  weight. 


10 


No.  I bacon  (narrow  or  strips) 

Should  be  smoked  from  28  to  33  hours,  temperature  112 
to  1 14  degrees,  using  sawdust  for  color.  Shrink  about  ii 
per  cent,  from  transferred  weight. 

Tongues  (pork) 

Should  be  smoked  from  8 to  12  hours  at  from  112  to  114 
degrees  temperature.  Use  sawdust  for  color.  Shrink  about 
II  per  cent,  from  transferred  weight. 

For  best  results  care  must  be  taken. 


Firing  houses  for  all  S.  P.  meats 


All  houses  should  be  started  at  a temperature  of  125 
degrees  and  dropping  to  112  and  114  degrees,  adding  sawdust 
at  that  time.  Holding  at  this  temperature  until  finished. 
Use  enough  sawdust  for  good  color. 


Coloring  for  all  S.  P.  and  D.  S.  meats 

• 

Formula  No.  i,  on  large  basis 
150  gallons  water 
300  grains  caramel 
190  grains  Zulu  red 
2 gallons  smo'Kine 

Formula  to  be  used  cold  and  smoke  12  hours  in 
Temperature  not  to  exceed  100  degrees. 

Special  formulas 


sawdust 


150  gallons  water 
100  grains  Zulu  red 
50  grains  logwood 
^2  pint  glycerine 
I gallon  smokine 
Colored  meats  not  to 
smoked  24  hours. 


150  gallons  water 
300  grains  caramel 
95  grains  Zulu  red 
2 gallons  smokine 

be  shipped  until  they  have  been 


Insect  proof  covering 


After  the  meat  has  been  properly  smoked  the  hams  which 
are  to  be  carried  over  the  summer  should  be-  carefully 
wrapped  in  parchment  paper,  then  sewed  up  in  light  canvas 
or  muslin,  with  heavy  cord  attached  for  hanging  and  dipped 
into  the  following  solution,  then  hung  up  to  dry : 


Floated  white  barytes  70  lbs. 

Frogan  flour  or  wheat  flour 9 lbs. 

White  glue  7 lbs. 

Liquid  blueing  4-5  ozs. 


II 


Make  paste  of  flour  by  adding  warm  water,  add  blueing,  add 
barytes,  then  add  glue  which  has  been  reduced  to  a paste 
by  boiling.  Stir  continuously  and  add  sufficient  water  to 
majce  the  proper  consistency.  This  mixture  should  be  worked 
and  stirred  continuously  for  at  least  two  hours  to  give  it  a 
smooth  appearance. 

The  U.  S.  Department  has  a similar  dip  but  they  use  pure 
chrome  yellow  in  place  of  blueing. 

Instructions  for  Preparing  Mess  Beef  for  Curing 

Temperature 

All  beef  must  be  reduced  to  the  same  temperature  as  the 
cellars  before  it  is  put  in  cure. 

Chopping  and  scoring 

Plates  must  be  cut  into  brisket  and  navel  ends.  Briskets 
from  heavy  plates  must  have  bones  cracked.  Navel  ends 
from  heavy  plates  must  be  split  in  the  soft  joints  through 
the  white  bones  and  split  on  a slant.  The  skin  must  be 
scored  between  each  rib  on  both  the  flank  pieces  and  the  plate 
pieces.  In  the  first  cut  ol¥  the  flank  piece  there  must  be  two 
cuts  made  in  the  bone.  Navel  ends  from  light  plates  must 
be  cracked  lengthwise  between  the  flank  piece  and  the  plate 
piece,  leaving  the  two  pieces  attached,  only  cutting  through' 
the  bone.* 


Mess  chucks 

Mess  chucks  must  have  the  first  joint  off  the  neck  removed, 
then  cut  off  the  lean  end  and  cut  the  balance  of  the  chucks  into 
three  or  four  pieces  according  to  size,  cutting  between  the 
ribs.  Open  up  with  a knife  on  each  side  blade  bone. 

Mess  rumps 

Mess  rumps  must  have  all  the  aitch  bone  sawed  and  the 
surplus  fat  under  the  rump  trimmed  off.  Mess  flanks  require 
no  special  cutting  or  scoring-  before  going  into  cure,  but  on 
cow  flanks  be  sure  that  the  udder  is  all  trimmed  out.  All 
beef  should,  as  far  as  practicable,  be  trimmed  green,  so  as 
to  avoid  trimming  the  pickle  beef,  as  both  the  lean  and  fat 
are  worth  more  green  than  pickled. 


12 


Curing  mess  beef 

Curing  material  per  i,ooo  lbs,  basis 


Capping  salt  34  lbs.  per  1,000  lbs. 

Fine  salt  16  lbs.  per  1,000  lbs. 


100  per  cent,  pickle  55  to  60  gallons  per  1,000  lbs. 

(or  reduce  to  smaller  at  will) 

Piekle  formula 

35  lbs.  saltpetre  per  1,000  gallons  pickle ; salt  to  make  pickle 
100  degrees  at  38  to  40  degrees  temperature. 

Packing  for  cM'ing 

Rub  the  fine  salt  thoroughly  over  the  meat  and  into  the 
seams  and  wrinkles ; sprinkle  the  capping  salt  evenly  over 
each  layer  of  meat  as  it  is  put  into  the  vat  to  prevent  stick- 
ing together.  Put  into  vats  rib, side  up.  Flanks  must  have 
special  care  in  rubbing  and  sprinkling  with  salt  as  they  lie 
closer  together  than  other  cuts.  Put  into  vat  rib  side  up. 
Weigh  all  meats  into  vats,  putting  in  the  amount  per  vat 
which  will  give  proportion  of  pickle  to  meat  specified  above. 
Make  enough  tests  by  weighing  meat  and  measuring  pickle 
to  show  that  proportions  are  right. 

Sweet  pickle  beef  hams 

Use  ordinary,  clean,  fine  salt  and  granulated  sugar  for 
curing  beef  hams.  • 

Sugar  and.  saltpetre  solution 

• Sugar  450  lbs. 

Saltpetre  150  lbs. 

But  this  has  been  proven,  that  100  lbs.  ■ saltpetre  the  year 
around  has  given  as  good  or  better  results.  Dissolve  the 
saltpetre  in  about  50  gallons  of  hot  90  per  cent,  pickle,  then 
add  the  sugar  and  enough  cold  90  per  cent,  pickle  to  make 
200  gallons  of  finished  solution. 

When  curing  beef  hams  in  tierces  put  1^2  gallons  of  above 
solution  into  the  tierce,  then  pack  in  the  hams,  sprinkling 
evenly  between  the  hams  39  lbs.  of  salt.  Head  up  and  fill 
the  tierce  with  water  at  40  degrees  temperature. 

To  prevent  meat  in  the  bottom  of  the  tierce  from  getting 
more  than  its  share  of  saltpetre  and  sugar  the  tierce  must 
be  headed  up  and  filled  with  water  immediately  after  pack 
ing.  Follow  this  strictly  as  above. 


13 


From  October  i to  April  i pack  318  pounds,  and, the  balance 
of  the  year  322^2  pounds  of  green  beef  hams  per  tierce.  The 
tierces  should  be  reasonably  uniform  in  size  and  should 
take  about  8 to  10  gallons  of  water  to  fill  'them  after  packing 
as  above. 

Cure  all  beef  hams  in  vats  which  are  sure  to  be  used  by  the 
tinie  they  are  150  days  of  age.  Cure  the  other  beef  hams  in 
tierces. 

When  curing  beef  hams  in  tierces  do  not  overhaul.  Watch 
carefully  for  leakers  when  filling  with  water. 

When  curing  beef  hams  in  vats  use  100  per  cent,  plain  pickle  in 
the  preparation  of  43^  to  4^  gallons  to  100  lbs.  meat,  instead 
of  salt  and  water.  Also  use  the  sugar  and  saltpetre  solution 
in  the  proportion  of  1^2  gallons  to  318  lbs.  meat.  Put  re- 
quired amount  of  solution  and  about  of  the  plain  pickle 
into  the  vats  before  packing  the  meat.  Overhaul  beef  hams 
cured  in  vats  at  5,  15  and  30  days  old. 

If  beef  hams  will  be  smoked  by  the  time  they  are  90  days 
old  they  may  be  cured  in  38  degrees  temperature.  If  it  is 
not  certain  that  they  will  be  smoked  inside  of  90  days  they 
* must  be  cured  and  carried  in  26  to  28  degrees  temperature 
and  must  be  used  up  by  the  time  they  are  210  days  old. 
Whenever  it  appears  at  all  probable  that  beef  hams  will 
not  be  used  within  the  limit  the  hams  should  be  pulled  from 
pickle  at  no  to  120  days,  dry  packed  tight  in  tierces  and 
stored  in  freezers  carried  at  12  degrees  temperature  or  lower 
until  used. 

After  packing  and  putting  in  the  water,  tierces  should  be 
left  on  the  floor  long  enough  (overnight  if  possible)  for 
leakers  to  show.  The  leakers  should  be  filled  up  with  a 
mixture  of  9 parts  90  per  cent,  plain  pickle  and  i part  sugar 
and  saltpetre  solution.  Vats  found  leaking  soon  after  pack- 
ing should  be  filled  with  the  same  mixture.  Packages  found 
leaking  some  time  after  packing  should  be  filled  up  with 
the  above  mixture  reduced  to  the  same  strength  as  pickle 
on  beef  hams  .of  the  same  age. 

Beef  rump  butt  cure 

Pack  185  lbs.  to  the  barrel  and  stencil  B1>L.  200  lbs. 

In  packing  rump  butts  sprinkle  5 lbs.  fine  salt  between  layers 
and  fill  barrels  with  pickle  made  on  the  following  formula  : 
5lbs.  of  saltpetre  to  100  gallons  of  80  per  cent,  plain  pickle 

Overhaul  by  rolling  barrel  at  5,  10  and  15  days  of  age. 

If  butts  are  35  days  old  or  over  when  shipped,  repack  at 
200  lbs.  per  barrel.  If  90  days  old  or  over,  repack  at  204  lbs. 


14 


per  barrel;  also  when  repickling  use  half  new  and  half  old 
pickle  on  butts  90  days  and  older. 

. Antwerp  beef  hams 

Use  ordinary  clean  fine  salt  and  granulated  sugar  for 
curing  Antwerp  beef  hams. 

Sugar  and  saltpetre  solution 

Sugar  450  lbs. 

Saltpetre  150  lbs. 

Dissolve  the  saltpetre  in  about  50  gallons  in  hot  90  per  cent, 
pickle,  then  add  the  sugar  and  enough  cold  90  per  cent,  pickle 
to  make  200  gallons  finished  solution. 

Cure  Antwerp  beef  hams  exactly  the  same  as  regular  beef 
hams  except  in  the  following  particulars : 

Cure  in  vats,  weigh  up  the  beef  ham  in  lots  of  even  200  lbs. 
each,  selecting  sizes  and  weighing  exactly  the  same  as  if 
being  cured  in  barrels.  Pack  even  lots  in  the  vats,  using  as 
many  lots  as  required  to  give  the  proper  proportion  of  pickle 
solution,  etc. 

When  packing  for*  shipment  pull  each  vat  separately,  weigh 
and  divide  into  as  many  lots  of  even  weight  as  there  were 
lots  of  220  lbs.  green  weight  put  into  the  vats  originally,  thus 
proportioning  the  gain. 

Pack  each  lot  into  a barrel  and  pickle  with  the  pickle  in 
which  the  meat  was  cured,  raised  to  70  per  cent,  strength  by 
adding  salt.  Inspect  carefully  for  sour  hams  before  shipping. 

Hams  which  are  cured  in  38  to  40  degrees  temperature 
should  be  shipped  at  45  to  70  days  old  from  October  i to 
March  i,  and  at  55  to  70  days  old  the  balance  of  the  year. 
If  cured  in  26  to  28  degrees  of  temperature  ship  at  70  to  120 
days  old. 

Line  each  barrel  with  a light  muslin  bag  before  packing. 
This  bag  must  be  the  full  size  of  the  inside  of  the  barrel  after 
it  is  tied. 

October  i to  March  i 220  lbs.  per  barrel 

March  i to,  October  i 220  lbs.  per  barrel 

Age  40  and  60  days  and  under  pack  226  lbs.  Stencil  barrel 
220  lbs. 

Age  60  days  and  over  pack  230  lbs.  Stencil  220  lbs. 

Pickle  to  be  put  on  is  to  be  75  degrees  strength. 

Overhauling 

Plates  should  be  overhauled  at  35  days  old  and  fit  to  be 
held  over  that  age.  On  the  first  overhauling  pickle  should 


15 


be  strengthened  up  to  75  degrees.  Mess  rumps,  chucks  and 
flanks  should  be  overhauled  at  15,  30  and  60  days  old.  On 
first  and  second  overhauling  pickle  should  be  strengthened 
up  to  75  degrees.  For  strengthening  up  the  pickle  on  over- 
hauling' use  100  per  cent,  plain  pickle.  It  is  also  desirable 
to  run  of¥  with  a hose  a few  inches  of  the  pickle  from  the 
top  of  each  vat  before  pulling  the  meat  on  overhauling  when 
the  pickle  is  to  be  strengthened  as  the  top  layer  of  pickle  is. 
weaker  and  more  discolored  and  rusty  than  the  balance  of 
the  pickle. 

^Packing  mess  beef  for  shipping 

Weights  to  be  used  on  beef  for  export  and  to  European 
points  and  domestic  shipments  other  than  Southern  points : 

bbls.  bbls,  tierces 


Ages 

Wint. 

Sum. 

Wint. 

Surii. 

Wint. 

Sum. 

lbs. 

^ lbs. 

lbs. 

lbs. 

lbs. 

lbs. 

30  days  or  under 

TOO 

98 

202 

195 

305 

301 

31  to  50  days... 

100 

lOI 

204 

200 

306 

304 

51  days  or  over. 

102 

lOI 

206 

202 

307 

306 

Summer — March 

15  to 

Octobe 

r I. 

Winter- 

-Octobe 

r I to 

March  15. 

When  packing  for  shipment  pickle  with  new  100  pei:  cent, 
pickle  containing  24  lbs.  saltpetre  per  1,000  gallons  of  plain 
salt  pickle  and  2 ozs.  of  dry  saltpetre  to  100  lbs.  of  meat, 
except  in  winter,  for  local  shipments ; second  pickle  which  is 
in  first-class  condition  may  be  used.  Beef  should  be  capped 
as  follo'ws : 

. Amount  of  capping  or  rock  salt  to  be  used  in  packing 
- mess  beef  for  shipment 


For  Southern  and  tropical  points  and  ship  stores 

Tierces  70  lbs. 

Bbls 45  lbs. 

bbls 30  lbs. 


For  Northern  and  ship  points 

Tierces  

Bbls 

bbls 


60  lbs.  . 
35  lbs. 

25  lbs. 


All  India  mess  and  other  mess  l)eef  which  is  not  clean  and 
in  good  condition  and  color  or  is  60  days  old  or  over  must  be 
washed  in  plain  100  per  cent,  pickle  at  38  to  40  degrees  tern* 
perature. 


i6 


All  packages  must  be  washed  with  warm  water  and  rinsed 
with  cold  water  before  packing. 

Scotch  buttock  cure 

Cure  all  Scotch  buttocks  according  to  the  following 
formula : Buttocks  to  be  thoroughl}^  chilled  before  going  into 
cure. 

• Pack  all  regular  buttocks  five  pieces  per  tierce,  except 
where  pieces  are  ordered.  Pack  2Q0  to  330  green  weight  per. 
tierce. 

Formula 

Meat  per  100  lbs. 


Clean  fine  salt  3j4  lbs. 

Saltpetre  6 ozs. 

Borax  3 ozs. 

Boracic  acid  3 ozs. 


Note. — While  the  packers  are  not  allowed  to  use  borax  on 
meat  for  consumption  in  the  United  States  they  are  allowed 
to  use  it  on  meat  for  shipment  to  certain  foreign  countries. 
This  is  shipped  under  a special  stamp. 

In  packing  care  should  be  taken  to  see  that  each  buttock 
is  well  rubbed  in  the  seams  and  pockets  and  that  the  powders 
are  evenly  distributed  on  the  meat;  then  tierce  should  be 
filled  with  60  per  cent,  plain  pickle. 

Tierces  should  be  stenciled  10  lbs.  heavier  than  packed 
weight  from  March  i to  October  i,  and  15  lbs.  heavier  from 
October  i to  March  i. 

Buttocks  will  be  ready  for  shipment  at  15  days  of  age. 

Dry  cure  shoulder  clods 

This  cure  to  be  used  on  shoulder  clods,  boneless  chucks 
and  other  boneless  beef  for  Germany  and  other  points  re- 
quiring meat  absolutely  free  of  borax  or  boracic  acid. 

Formula 

Meat  per  100  lb. 


Salt  8 lbs. 

Sugar  8 ozs. 

Saltpetre  4 ozs. 

Plain  pickle,  50  per  cent i gallon 


Mix  the  curing  materials  thoroughly  together,  then  sprinkle 
evenly  through  the  meat  as  it  is  packed  for  curing. 

Use  new  iron-hooped  export  packages  (bbls.)  Line  the 
packages  for  shoulder  clods,  Antwerp  hams  and  Scotch  but- 


17 


tocks  into  muslin  bags.  Pack  into  barrels  283  lbs.  of  green 
meat  and  stencil  280  lbs.  Pack  tierces  full  so  as  to  entirely 
exclude  the  air.  Stencil  tierces  with  i per  cent,  less  per 
100  lbs.  than  the  green  weight  of  meat. 

Meat  packed  as  above  may  be  shipped  as  young  as  20  days 
from  November  i to  March  i.  The  remainder  of  the  year 
they  must  be  at  least  30  days  old.  They  should  not  be  held 
at  any  time  longer  than  50  days  before  shipping. 

Dry  cured  boneless  beef 

This  cure  to  be  used  on  boneless  beef  for  winter  shipments 
only  to  Germany  and  other  points  requiring  mild  cured  meats 
free  from  borax  and  boracic  acid. 

Formula 


Salt  6^2  lbs. 

Saltpetre  4 ozs. 

Granulated  sugar  6 ozs. 


One  gallon  new  ham  pickle  to  each  tierce. 

Mix  the  curing  materials  on  the  above  formula  thoroughly 
together,  then  sprinkle  evenly  through  the  meat  as  it  is 
packed  (or  mix  curing  mixture  and  meat  in  a mixing  churn,. 
Boneless  chucks  and  similar  cuts  must  have  curing  mixture 
rubbed  thoroughly  in  the  seams  and  scores. 

Use  new  tierces  only;  pack  full  and  stencil  the  net  green 
weight  of  the  meat.  Ship  without  repacking  at  30  to  40 
days  old. 

Be  sure  all  green  meats  are  thoroughly  and  properly  chilled 
and  not  sour  before  going  into  cure. 

Beef  tongue  cure 

In  heading  cattle  care  must  be  taken  that  fat  covering  back 
of  tongues  should  not  be  removed  by  the  header;  also  that 
the  gullet  is  cut  sufficiently  long  and  left  covered  with  fat. 

Tongues  should  be  taken  out  promptly,  and  be  careful  not 
to  cut  sides  of  tongue  in  removing  them  from  the  head. 

If  tongues  have  any  manure  in  gullet  they  should  be  hung 
up  when  taken  out  of  the  head.  Jacket  covering  gullet  should 
be  split  and  manure  removed  before  tongues  are  thrown  into 
the  water. 

Tongues  should  be  washed  in  luke-warm  water  and  rinsed 
off  in  cold  water.  Jacket  should  be  split  that  covers  the  gullet 
and  trimmed  off ; slime  to  be  off  and  clean. 


i8 


Tongues  should  be  double  hung  if  intended  for  short  cuts.  ‘ 
Chill  tongues  24  hours  in  cooler  before  putting  into  pickle. 
Trim  tongues  after  they  are  chilled. 

When  washed  and  chilled  and  trimmed  ready  for  curing, 
put  into  plain  80  per  cent,  pickle  for  24  hours,  then  transfer 
to  regular  tongue  pickle  made  of  the  following  formula,  using 
7 to  8 gallons  of  pickle  to  per  100  lbs.  cut  tongues. 

Formula 

For  500  gallons 

Saltpetre  35  lbs. 

Sugar  78  lbs. 

Finish  strength  80  degrees  at  36  to  38  degrees  temperature. 

Overhaul  tongues  at  5 and  20  days  of  age,  putting  9 lbs. 
of  salt  per  1,000  lbs.  of  tongues  into  each  vat,  at  first  over- 
hauling only. 

Pack  and  ship  as  follows  for  domestic  trade: 

At  20  days  old,  200  lbs.  per  barrel,  using  72  degrees 

At  30  days  old,  200  lbs.  per  barrel,  using  70  degrees 

At  40  days  old,  200  lbs.  per  barrel,  using  68  degrees 

At  50  days  old,  200  lbs.  per  barrel,  using  66  degrees 

At  60  days  old,  200  lbs.  per  barrel,  using  62  degrees 

Use  old  pickle  brought  up  to  proper  strength  with  80  per 
cent,  new  pickle  for  shipping. 

Beef  tongues  • 

Smoking  age  30  days  on  tongues  weighing  5 lbs.  or  under, 
and  35  days  on  tongues  weighing  over  5 lbs. 

Pack  and  ship  as  follows  for  export  at  30  days  old.  200  lbs. 
per  barrel,  using  70  degrees  pickle. 

For  export  shipment 

When  export  tongues  are  ordered  dry  packed  they  should 
be  drained  free  of  pickle,  packed  280  lbs.  per  barrel  and 
rubbed  with  ^ per  cent,  borax.  On  tongues  for  Germany  and 
other  countries,  when  borax  is  objectionable,  use  ^ per  cent, 
benzoate  of  soda. 


BULLETIN  NO.  20 

Handling  and  curing  of  lamb  tongues 

Tongues  should  be  scalded  and  skinned  as  prompt  as  pos- 
sible after  being  removed  from  the  head.  Split’  the  gullet 
before  throwing  them  into  the  scalding  tub. 


19 


After  tongues  are  promptly  scalded,  which  usually  takes 
about  10  minutes  in  water  140  to  150  degrees,  they  should 
be  gone  over  by  hand  and  the  skin  removed. 

After  all  skin  is  removed  tongues  should  be  put  into  cold 
water  for  about  15  to  20  minutes.  Then  hang  on  racks  for 
24  hours  in  cooler  carried  at  34  to  35  degrees  temperature ; 
not  over  40  degrees. 

When  washed,  trimmed  and  chilled,  ready  for  curing,  put 
into  pickle  made  of  the  following  formula,  using  7 to  8 gallons 
of  pickle  per  100  lbs.  of  tongues. 

Formula 

For  500  gallons  of  pickle 

Sugar  78  lbs. 

Saltpetre  - 35  lbs. 

Finished  strength  80  degrees,  at  36  to  38  degrees  tempera- 
ture. 

Overhaul  or  roll  barrels  of  tongues  at  5 and  15  days  of  age. 

Tongues  may  be  cooked  as  young  as  20  days,  and  should  be 
used  before  they  are  60  days  of  age. 

Strength  of  Pickles  From  Day  to  Day 

(10  TIERCE  test) 

Knuckles 


1st  day  100  degrees  strong 

5th  day  88  degrees  strong 

nth  day  72  degrees  strong 

20th  day  68  degrees  strong 


Plate  beef  in  vats 
A No.  I heavy  and  fat. 


Top  of  vat  Bottom  of  vat 

1st  day  100  degrees  strong  100  degrees  strong 

3rd  day  99  degrees  strong  100  degrees  strong 

8th  day  97  degrees  strong  99  degrees  strong 

20th  day  89  degrees  strong  93  degrees  strong 

28th  day  85  degrees  strong  88  degrees  strong 

Xavels  and  briskets,  No.  2 and  good 

Top  of  vat  Bottom  of  vat 

1st  day  100  degrees  strong  100  degrees  strong 

loth  day  88  degrees  strong  94  degrees  strong 

20th  day  84  degrees  strong  88  degrees  strong 

31st  day  83  degrees  strong  86  degrees  strong 


20 


Plain  plates,  Nos.  3,  4 and  5,  thin 


Top  of  vat  Bottom  of  vat 

1st  day  100  degrees  strong  100  degrees  strong 

pth  day  90  degrees  strong  94  degrees  strong 

i8th  day  . . 80  degrees  strong  82  degrees  strong 

25th  day  *78  degrees  strong  79  degrees  strong 


Antwerp  hams,  weighing  from  28  to  36  lbs.,  for  export 

Top  of  vat  Bottom  of  vat 

ist  day  100  degrees  strong  100  degrees  strong 


19th  day  72  degrees  strong  80  degrees  strong 

28th  day  64  degrees  strong  68  degrees  strong 

36th  day  64  degrees  strong  68  degrees  strong 

54th  day  60  degrees  strong  62  degrees  strong 


Foreign  or  Export  Cures  for  European,  South  African, 
Asiatic  and  South  American  Trade 

Methods  of  curing 

Ordinary  pickle  is  used  on  all  kinds  of  pork  excepting  mess 
pork  and  pig  tongues. 

Formula 

Fine  salt  . 15  lbs. 

Saltpetre  12  ozs. 

Coarse  or  rock  salt  sprinkled  through  the  cask  or  vat  to 

4 gallons  of  water,  or  the  same  on  200  lbs.  of  meat. 

Szveet  pickle 
Formula 

Fine*  salt  24  lbs. 

Granulated  sugar  i lb. 

Saltpetre  12  ozs. 

To  300  lbs.  of  meat  and  about  4 gallons  of  water,  or  enough 
pickle  to  cover  it  well.  This  is  used  for  American  ciit  hams, 
New  York  shoulders,  picnic  hams  and  light  clear  bellies  and  • 
boneless  hams. 

Dry  salt  meat 

The  meat  is  sprinkled  first  with  saltpetre,  using  about  i lb. 
to  300  lbs.  of  meat.  Then  it  is  rubbed  well  with  salt,  using 
about  25  lbs.  to  300  lbs.  of  meat. 

At  15  days  in  salt  the  meat  is  overhauled  and  rubbed  lightly 
with  salt,  using  about  half  as  much  salt  as  first  time  of 


21 


handling,  as  I2j4  lbs.,  and  do  not  use  any  saltpetre.  At  30 
days  the  meat  is  then  ready  to  ship  or  smoke. 

English  cure 

Is  made  of  25  lbs.  of  salt,  2 lbs.  sugar,  and  i lb.  saltpetre 
to  300  lbs.  of  meat.  This  is  used  on  fancy  meats  such  as 
Cumberlands,  long  ribs,  Dublins,  Staffords,  Yorkshires  and 
bellies. 

Mess  pork 

Made  from  heavy  fat  hogs.  The  back  bone  is  left  on  one 
side.  Ham  and  shoulder  cut  off,  sides  cut  in  even  strips  cross- 
wise. Packed  in  barrels  of  200  lbs.,  and  pieces  not  less  than 
I2l4  lbs.  each  or  more  than  22  lbs.  Barrels  to  be  filled  with 
pickle  made  with  20  lbs.  fine  salt  and  20  lbs.  Louisiana  salt 
or  rock  salt  to  each  barrel. 

Prime  mess  pork 

JMade  from  hogs,  weighing  100  to  175  lbs.,  with  back  bone 
on  one  side,  ham  off,  only  shoulder  on,  shank  cut  close  to 
breast,  the  shoulder  and  sides  cut  each  into  4 lb.  pieces.  To 
each  barrel  20  pieces  shoulders  and  30  pieces  sides  to  a barrel 
200  lbs.  Have  pickle  or  brine  with*  15  lbs.  fine  salt,  20  lbs. 
rock  salt  and  12  ozs.  saltpetre  to  each  barrel. 

Extra  prime  mess  pork 

Made  from  heavy  untrimmed  shoulders.  The  leg  cut  off 
close  to  the  breast.  The  shoulders  are  cut  into  three  pieces, 
packed  in  barrels  200  lbs.  net.,  and  pickled  with  brine  made 
of  15  lbs.  fine  salt,  20  lbs.  rock  salt  or  coarse  salt  and  12  ozs. 
saltpetre  to  each  barrel. 

Back  or  family  pork 

Made  from  sides.  Ham  and  shoulder  taken  off.  The  belly 
taken  off  and  cut  into  6 lb.  pieces,  packed  in  200  lb.  barrels 
net,  and  nickled  with  brine  of  15  lbs.  fine  salt,  20  lbs.  rock 
salt  and  12  ozs.  saltpetre  to  each  barrel. 

Export  beef  for  Sweden  and  Norzvay 

Made  from  plates  about  40  lbs.,  cut  into  square  pieces  and 
packed  in  barrels  one  iron  hoop  on  each  end,  200  lbs.  net. 
Pickle  with  a strong  brine  made  from  30  lbs.  fine  salt,  i lb. 
saltpetre  to  each  barrel,  and  topped  off  with  20  lbs,  of  coarse 
salt. 

. Extra  mess  beef 

Made  with  90  lbs.  of  chuck*,  2 pieces  rumps,  2 pieces  flanks, 
the  balance  equal  proportions  of  plates,  navels  and  briskets. 
Packed  in  barrels  200  lbs.  net,  one  iron  hoop  to  each  end. 
Pickle  with  strong  brine,  30  lbs.  salt,  i lb.  saltpetre,  capped 
with  20  lbs.  capping  salt. 


22 


Prime  mess  beef  for  Germany,  Denmark  and  Belgium 

Made  from  plates  averaging  50  lbs.  Cut  square  pieces  in 
barrels  200  lbs.  net,  one  iron  hoop  to  each  end.  Pickle,  strong 
100  degrees,  30  lbs.  fine  salt,  i lb.  saltpetre,  topped  with  20  lbs. 
capping  salt.  • 

Export  beef  for  England 

Made  from  plates  weighing  60  lbs.  Cut  into  8 or  9 lb. 
square  pieces,  packed  in  barrels  304  lbs.  net,  one  iron  hoop 
on  each' end.  Pickle  with  strong  100  degrees  pickle,  with  40 
lbs.  fine  salt,  24  ozs.  saltpetre,  topped  off  with  30  lbs.  capping 
salt. 

The  Pureka  cure,  made  especially  for  the  Hungarians,  Polish 
and  Armenians 
Formula,  per  100  lbs. 

Salt  9 to  II  lbs. 

Saltpetre  .• 5 to  7 ozs. 

The  meat  consists  of  the  fat  back  of  pork,  both  short  and 
long,  between,  ham  and  shoulder,  belly  off,  free  from  lean  and 
bone,  cut  square  on  all  edges.  Regular  dry  cure.  Salt  washed 
off  (not  soaked)  and  air  dried,  and  then  well  rubbed  with 
red  pepper.  Makes  fine  bean  pork  and  is  a ready  product  for 
foreign  trade.  , 

Average  Weights  of  Various  Cuts  of  Pork,  Veal  and 
Mutton 

Veal 

Veal  saddles  6o34  lbs. 

Veal  racks  5954  lbs. 

Mutton 

Mutton  saddles  28  lbs. 

Mutton  racks  27  lbs. 


Dry  salt  pork  cuts 


Clear  bellies  

..  18 

to 

20 

lbs. 

English  bellies  

. . 12 

to 

14 

lbs. 

Rib  bellies  

. . 20 

to 

25 

lbs. 

Extra  short  ribs  . . . . 

•..45 

to 

50 

lbs. 

Rough  ribs  ! . . . 

..  50 

to 

55 

lbs. 

Regular  ribs  

..  48 

to 

50 

lbs. 

Fat  backs  

..  14 

to 

16 

lbs. 

Regular  plates  

..  6 

to 

8 

lbs. 

Clear  plates  

••  4 

to 

6 

lbs. 

Short  clears  

to 

60 

lbs. 

Extra  short  clears  . . 

..  40 

to 

45 

lbs. 

Long  clears  

..  30 

to 

35 

lbs. 

23 


Extra  long  clears  -. . . . 

38 

to 

42 

lbs. 

Curnberlands  

28 

to' 

32 

lbs. 

Short  clear  backs  

35 

to 

40 

lbs. 

Bon.  short  clear  backs 

32 

to 

35 

lbs. 

Jowls  

2 

to 

3 

lbs. 

Shoulders  

8 

to 

12 

lbs. 

Long  cut  hams  

14 

to 

16 

lbs. 

Three-rib  shoulders. . . . 

12 

to 

14 

lbs. 

New  York  shoulders  . . 

8 

to 

12 

lbs. 

American  cut  shoulders 

12 

to 

16 

lbs. 

Regular  backs  

35 

to 

40 

lbs. 

Rib  backs  : . . 

35 

to 

40 

lbs. 

Szueet  pickle  por 

k cuts 

Regular  hams  

14 

to 

16 

lbs. 

Skinned  hams  

16 

to 

20 

lbs. 

California  hams  

4 

to 

8 

lbs. 

New  York  shoulders  . . 

14 

to 

16 

lbs. 

Clear  bellies  

10 

to 

14 

lbs. 

Seedy  bellies  

10 

to 

14 

lbs. 

Rib  bellies  

10 

to 

12 

lbs. 

Bologna  Style  Sausage  (Cereal). — New  England  Bologna — 
Beef  76  per  cent.,  pork  24  per  cent. ; beef,  head  and  neck 
meat.  Large  Bologna — Beef  85  per  cent.,  pork  15  per  cent.; 
beef,  trimmings  off  chucks.  Columbia  Brand  Bologna  Sausage 
— Beef,  75  per  cent.,  pork  25  per  cent. ; pork,  ham  and  shoulder 
meat. 

Vienna  Style  Sausage. — Beef,  trimmings  from  chucks, 
briskets,  plates  and  flanks ; pork,  shoulder  and  belly  trimmings 
and  hog  hearts. 

Polish  Style  Sausage  (Cereal). — Pork  70  per  cent.,  beef  30 
per  cent.;  beef,  cheeks;  pork,  pork  cheeks,  trimmings  from 
ham  and  shoulders. 

Head  Cheese. — Beef  15  pel-  cent.,  pork  85  per  cent.;  beef 
from  beef  cheeks ; pork,  pigs’  heads. 

Young-  Sausage,  with  Blood  and  Beef. — Beef  blood,  25  per 
cent. ; pork  tongues,  25  per  cent. ; ham  fat,  35  per  cent,  and 
pork  rinds  15  per  cent. 

Sausage,  Liver  Flavor. — Pork  60  per  cent.,  beef  40  per  cent. ; 
pork,  hogs’  head  meat  cooked  and  stripped;  beef,  beef  livers 
and  tripe. 

Sausage,  Blood  Flavor. — Pork,  ham  fat  and  rinds,  68  per 
cent. ; beef  blood,  32  per  cent. 

Knackwurst  (Cereal). — Pork  60*  per  cent,  beef  40  per  cent.; 
pork,  cheek  meat,  trimmings  from  shoulders,  hams  and  necks ; 
beef,  weasand  meat,  trimmings  from  chucks,  briskets  and 
flanks. 


Pork  Sausage. — All  pork;  trimmings  from  Hams,  neck, 
bellies  and  shoulders. 

Smoked  Sausage. — Beef  6o  per  cent.,  pork  40  per  cent.; 
•beef  head  meat  and  weasand  meat;  pork,  trimmings  from 
shoulder,  neck,  ham  and  belly,  and  cheeks  and  pork  heads. 

Luncheon  Meat. — Pork  80  per  cent.,  beef  20  per  cent.; 
pork,  cheeks  and  shoulder  trimmings ; beef,  shank  meat  and 
chuck,  flank  and  brisket  trimmings. 

Country  Style  Sausage. — All  pork  trimmings  from  shoulder, 
neck,  ham  and  belly;  beef,  briskets  and  boneless  chucks. 

Italian  Style  Salami. — Pork  So  per  cent.,  beef  20  per  cent.; 
pork,  trimmings  from  shoulder,  neck,  ham  and  belly;  beef, 
briskets  and  boneless  chucks. 

Summer  Sausage. — Pork  80  per  cent.,  beef  20  per  cent; 
pork,-  trimmings  from  shoulder,  neck,  ham  and  belly;  beef, 
briskets  and  boneless  chucks. 

Frankfurt  Style  Sausage  (Cereal). — ^Beef  85  per  cent, 
pork  15  per  cent. ; beef^  trimmings  from  chucks,  briskets,  plates 
and  flanks ; pork,  shoulder  and  belly  trimmings  and  hog  hearts. 

Frankfurter  Style  Sausage  (Cereal). — Beef  50  per  cent.,  pork 
50  per  cent. ; beef,  trimmings-  from  chucks,  briskets,  plates  and 
flanks,  tripe,  cheeks  and  beef  hearts;  pork,  ham,,  shoulder, 
, neck  and  belly  trimmings,  fat  hog  cheeks. 

Braunszueigcr  Style  Sausage. — Pork  livers  and  fat  cheeks. 
At  times  beef  livers  are  substituted  for  pork  livers. 

Blood  Sausage,  zvith  Pork.— Pork,  68  per  cent,  ham  fat; 
rinds  and  beef  blood,  32  per  cent. 

Liver  Sausa\ge,  zvith  Pork. — The  composition  of  this ‘Sausage 
is  identical  in  composition  with  “Sausage,  Liver  Flavor.” 

Sausage,  Garlic  Flavor. — Synon3^mous  with  “Knackwurst.” 

German  Style  Sausage. — Beef  32  1-3  per  cent.,  pork  662-3  per 
cent. ; beef,  briskets  or  chucks ; pork,  shoulder,  neck,  belly 
and  ham  trimmings. 

Mortadela  Style  Sausage. — Pork  80  per  cent.,  beef  20  per 
cent.;  pork,  shoulder  trimmings  and  fat  from  the  neck;  beef, 
trimmings  from  chuck  and  brisket  (selected). 

Farmer  Style  Summer  Sausage. — Beef  53  per  cent.,  pork 
47  per  cent. ; beef,  trimmings  from  flank,  briskets,  chucks  and 
skirt's;  pork,  trimmings  from  shoulder,  neck,  ham  and  belly. 

The  cereal  used  is  a prepared  flour,  the  ingredients  of  which 
are  corn,  rice  and  potatoes. 

The  proportion  of  water  employed  in  combination  with 
cereal  is  governed  largely  by  the  weather ; in  dry  weather 
more  v/ater  is  used  than  in  damp  or  wet  weather. 

The  regular  proportion  of  cereal  and  water  used  is : 
Flour  8 lbs.,  water  30  lbs.,  to  150  lbs.  of  meat. 


